Basmati rice with chicken and vegetables: the one-dish meal everyone loves
If you’re looking for a simple, tasty recipe suitable for any occasion, basmati rice with chicken and vegetables is the perfect answer. This one-dish meal, naturally gluten- and lactose-free, is ideal for those mindful of their diet but unwilling to give up flavor. Its versatility makes it great both hot, just cooked, and cold, as a lunch to take to work or for a picnic outdoors. With a few ingredients and easy preparation, it’s a colorful and nutritious solution that pleases the whole family.
Here are other chicken recipes you might like
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for basmati rice with chicken and vegetables
- 5.3 oz zucchini (1 medium zucchini (about 150 g))
- 5.3 oz carrots (2 carrots (about 150 g))
- 5.3 oz bell pepper (red or yellow (about 150 g))
- 5.3 oz white onion (1 onion (about 150 g))
- 2 tbsp extra virgin olive oil (about 30 g)
- to taste salt
- to taste garlic powder
- 11 oz chicken breast (whole or sliced (about 300 g))
- to taste smoked paprika
- to taste extra virgin olive oil
- to taste salt
- 1 2/3 cups Basmati rice (uncooked (about 300 g))
- as needed water (for cooking)
- to taste salt
Tools
- 2 Pans
- 1 Pot
- Knives
Preparation of basmati rice with chicken and vegetables
VEGETABLES; Take the vegetables, wash them thoroughly and dry them. Then cut them into rounds (for carrots and zucchini) or into strips (for peppers). Alternatively, you can cut them into sticks, depending on your preference. Once ready, set them aside.
Take a pot, pour in the oil and turn on the heat. Add the chopped onion and let it soften. Add all the other vegetables and cook over medium-high heat until they are done. Season with garlic powder and salt.
I also added some leftover green beans and olives I needed to use up
CHICKEN: While the vegetables finish cooking, you can prepare the chicken. Take a pan, add a drizzle of oil, heat and cook the chicken breast. Season it with smoked paprika and salt, turning it frequently until it is well cooked.
RICE: Rinse the basmati rice under cold water. Then cook it in salted water for about 10–12 minutes (check the time on the package), drain it and transfer it to a large bowl.
TO FINISH: Cut the chicken into strips, mix it with the basmati rice and add the cooked vegetables, combining everything well. You can eat it either hot or cold.
NOTES & TIPS
🫑 Alternative and tasty vegetables
Broccoli: cut into small florets for crunch and fiber.
Peas: sweet and colorful, they pair perfectly with chicken.
Green beans: blanched and chopped, they add freshness.
Champignon or porcini mushrooms: for a more savory, autumnal touch.
Eggplant: cubed and sautéed, they give a soft, enveloping note.
Fresh spinach: added at the end of cooking, it wilts slightly and keeps its color.
Cabbage or black cabbage: thinly sliced, they add texture and a strong flavor.
Cherry tomatoes: added raw at the end for a fresh, tangy touch.
Pumpkin: sweet and creamy, perfect for autumn.
Asparagus: sliced into rounds, they give a delicate spring flavor.
🍷 Recommended wines
Gewürztraminer: an aromatic white wine, perfect with light spices and the fragrance of basmati rice.
Sauvignon Blanc: fresh, herbaceous and mineral, it pairs well with crunchy vegetables and chicken.
Vermentino: Mediterranean with citrus notes and good acidity, ideal for a dish served cold.
Unoaked Chardonnay: soft and fruity, it complements the delicacy of the chicken.
Young Pinot Noir: low in tannins, fresh, suitable for dishes with white meat and vegetables
🥤 Non-alcoholic alternatives
Cold lemon green tea: refreshing and slightly astringent, it cleanses the palate.
Ginger and lime flavored water: perfect to enhance the exotic notes of the dish.
Sparkling apple juice: sweet and light, it pairs well with spiced chicken.
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